Chili Rellenos

Relleno means “filled” or “stuffed” in Spanish, so once you have the technique of how to make one kind you can make several kinds. Try Anaheim peppers instead of poblano peppers for a nice alternative. I am using string cheese, because it is easier to stuff the peppers. Make for an appetizer, side dish or a meal itself! Makes 6 peppers as shown.

Technique

For the sauce heat vegetable oil in a medium sized pot over medium high heat. Add onion and sauté until translucent. Add garlic and sauté for about 10 seconds. Add tomatoes, cilantro and salt. Let simmer for 5 minutes. Transfer contents to a blender and blend until smooth. Pour back into pot and let it simmer on low heat while preparing the peppers.

Place all peppers onto cookie sheet evenly coat them with non-stick cooking spray. Place in a preheated oven at 375 degrees for 20 minutes. Remove and let cool. Peel skin away from peeper and discard. Carefully slice into pepper, trying not to cut through to the other side, make an inch to two inch vertical cut, depending on the length of the pepper. At this point you may see some strangling seeds, try to remove them gently. Whenever possible remove seeds, however some poblano peppers seeds are firmly attached to the pepper. Leave the seeds that are firmly attached to the pepper, because you will destroy the pepper trying to remove them. Next gently stuff 1 piece of string cheese into pepper. Depending on pepper size you may need more then 1 piece. Cut string cheese to fit into pepper when appropriate. Place stuffed pepper into a baking dish sprayed with non-stick cookie spray. Repeat with remaining peppers. Ladle sauce over each pepper until all are evenly covered. You can reserve some sauce for topping after baked. Place the baking dish into a preheated oven at 375 degrees for 20 minutes. Remove and serve.